Do you love shrimp? Scallops? Lobster? At Schnucks, we love it all!

Visit schnuckscooksmag.com/videos to watch our
How to Prepare Scallops video tip.
Do you love shrimp?
Scallops? Lobster?
At Schnucks, we love it all!
If you want succulent shrimp, scallops and lobster at
unbelievably low prices, you need to be on the lookout
for Schnucks Seafood Roadshows.
When a Seafood Roadshow rolls into your neighborhood
store, you’ll find prices too low to advertise. Plus, you’ll
find extra discounts when you buy full cases of succulent
seafood! Each Seafood Roadshow has its own flavor, but
you’ll also find samples, wine pairings and cooking tips.
The only catch: we only have a limited supply so when
the seafood is gone, it’s gone!
Our seafood buyers take pride in bringing you quality
seafood from trusted sources at great buys. They know
the fishermen and where the seafood was caught.
Because of that, the seafood selection varies and is
constantly changing. In any given Seafood Roadshow,
you might find favorites like huge scallops from Georges
Bank in the Atlantic Ocean. You might find giant king
crab legs from Bristol Bay in the Bering Sea.
Or, lobster tails from the cold north Atlantic
or warm, tropical Caribbean waters.
Everyone loves shrimp and we have colossal shrimp,
both cooked and raw. Don’t miss premium lump crab
cakes that are delicious for appetizers or entrées.
Supplies are always limited and the selection varies,
so stop by our next Seafood Roadshow
and see what’s new!
Summer is for entertaining poolside by the grill – perfect
for shrimp skewers or crab legs by the dozen.
How do you find a Schnucks Seafood Roadshow?
Look for signs in-store, in your weekly ad or
visit www.schnucks.com/Blog/Seafood-Roadshow/
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Seared Scallops with
Black Bean Relish
Each serving: about 394 calories, 25 g total fat (3 g saturated),
10 mg cholesterol, 863 mg sodium, 33 g carbohydrate,
9 g fiber, 3 g sugars, 13 g protein
Active Time: 40 minutes
Total Time: 40 minutes • Serves: 4
> Cook’s Wisdom
Using oil with a high smoke point, such as grapeseed
oil, is best for this recipe. The smoke point refers to the
temperature at which a cooking fat or oil begins to break
down. Canola or vegetable oil are other suitable oils to
use for this recipe.
3
3
2
12
limes
cup grapeseed oil, divided
garlic cloves, minced, divided
jumbo sea scallops, thawed if necessary,
patted dry
1 can (15 ounces) black beans,
drained and rinsed
1 ear of corn, silk and husk removed,
kernels cut from cob or 1 cup Schnucks
frozen whole kernel corn, thawed
¼ cup drained and chopped roasted
red peppers
¼ cup finely chopped red onion
1½ tablespoons chopped fresh
cilantro leaves
½ jalapeño chile pepper, finely chopped
(about 1 tablespoon)
2 tablespoons distilled white vinegar
½ teaspoon salt, divided
½ teaspoon ground black pepper, divided
1 ripe California Avocado, peeled, pitted
and chopped
fresh chives for garnish (optional)
1. From limes, squeeze 3 tablespoons juice. In
small bowl, with whisk, stir 2 tablespoons oil,
1 teaspoon garlic and 1 tablespoon lime juice.
Remove small tough muscle on side of scallops,
if necessary. Place scallops in large zip-tight
plastic bag; pour lime juice mixture into bag. Seal
bag, pressing out excess air; let stand 10 minutes.
2. Meanwhile, in medium bowl, combine beans,
corn, red peppers, onion, cilantro, jalapeño and
remaining garlic. In small bowl, with whisk, stir
vinegar, ¼ teaspoon each salt and pepper, 2
tablespoons oil and remaining 2 tablespoons lime
juice. Pour vinegar mixture over bean mixture and
toss to combine; fold in avocado. Cover and
refrigerate until ready to serve.
3. Remove scallops from marinade; discard
marinade. Sprinkle scallops with remaining
¼ teaspoon each salt and pepper. In 12-inch
skillet, heat remaining oil over medium-high
heat until very hot but not smoking. In 2
batches, cook scallops 4 to 6 minutes or until
golden brown, opaque in center and internal
temperature reaches 145°F, turning once halfway
through cooking. Serve scallops over Black Bean
Relish garnished with chives, if desired.
Butter-Steamed Lobster Packets
Active Time: 25 minutes
Total Time: 40 minutes • Serves: 4
8
½
4
1
1
1
1
1
¼
1
cold water lobster tails (about 4 ounces each)
cup dry white wine (such as Chardonnay)
teaspoons fresh lemon juice
medium leek, cut lengthwise in half, then
thinly sliced crosswise (about 1 cup)
cup Schnucks unsalted butter (2 sticks),
cut into cubes
cup halved NatureSweet® Glorys™ tomatoes
tablespoon chopped fresh thyme leaves
teaspoon salt
teaspoon ground white pepper
navel orange, cut in half through the ends,
then thinly sliced
1. Prepare outdoor grill for direct grilling
over medium-high heat. With large knife, cut
lengthwise down the underside center of each
lobster tail, cutting completely through tail and
shell. With fingers, loosen lobster meat from
shells, leaving meat in shells.
2. Cut 12 (12-inch square) pieces of aluminum
foil. For each of the 4 packets, place 2 pieces foil
in double layer on work surface. Place 4 lobster
halves, cut side up, in center of each foil. Turn up
edges of foil squares to form bowls.
3. Over lobsters in each bowl, pour 2 tablespoons
wine, 1 teaspoon lemon juice, and ¼ cup each
leek, butter and tomatoes; evenly sprinkle with
thyme, salt and pepper. Shingle ¼ of the orange
over each bowl.
4. To seal packets, place 1 foil square over each
bowl; fold and crimp edges together tightly
to form seal around edges. Place packets on hot
grill rack; cover and cook 12 minutes. (Internal
temperature of lobster should reach 145°F.) Place
1 packet on each of 4 dinner plates; carefully
open packets to let steam escape to serve.
Each serving: about 666 calories, 45 g total fat (30 g saturated),
439 mg cholesterol, 1651 mg sodium, 11 g carbohydrate,
2 g fiber, 6 g sugars, 43 g protein
Summer 2015
17